Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4, and grease and line a 20cm square cake tin.
2. To make the cake, put the mango, avocado, oil, cinnamon, vanilla, sugar and eggs in a blender or food processor and blitz until smooth.
3. Toss together the flour and baking powder in a mixing bowl, adding a pinch of salt. Pour the mixture from the blender into the bowl and stir to a smooth batter. Pour into the tin and bake for 35 minutes, or until a skewer comes out clean. Transfer to a wire rack and cool in the tin.
4. Meanwhile, for the mango syrup topping, roughly chop 100g of the mango and add to a small pan with 100ml water. Simmer on a medium heat for 10-12 minutes until the mango breaks down. Next add the sugar, stirring until it dissolves, then continue to simmer for a further 3 minutes.
5. Finely dice the remaining 100g mango and add to the syrup; set aside.
6. Turn the cake out and cut into 9 squares. Serve with the mango syrup spooned over.
   Waste not

   The rest of the avocado will keep best with the addition of citrus to prevent browning. Mash with lime juice (or lemon), some salt and a pinch of chilli flakes. Store covered in the fridge and spread over toast the next day.